Gluten Free Banana Bread

I made this banana bread the other day and it turned out better than I thought it would!  Chickpea flour takes the place of refined white flour and white sugar is replaced as well.  I don't have a problem with butter as long as its organic, but you could think about subbing olive oil or even some greek yogurt for the butter as well.  

Gluten Free Banana Bread

1 stick of organic butter, softened

1 cup turbinado sugar - you could also use coconut sugar, demerara sugar or stevia (check the amount to substitute as the volume may not be the same for a sugar substitute - stay away from aspartame or splenda)

½ tsp salt

2 eggs

1 tsp real vanilla extract

1 ½ cups chickpea flour.

1 tsp baking soda and baking powder

3 ripe bananas - mashed 

Preheat oven to 350. Grease 9-10 inch loaf pan.  

In a bowl mix the softened butter with the sugar; add in the salt, eggs, vanilla, flour, baking soda, baking powder and bananas. I usually put the bananas into a bowl and use a potato masher or fork to mash them up first. Add bananas and mix well. Bake for about 60 minutes in the loaf pan, 30-35 minutes in muffin tins.